Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Chicken stock
1 md Carrot -- diced in 1/2"
Cubes
1 tb Buter
3/4 c Green peas
1 tb Vegetable oil
2 sl Ginger root -- minced
1 lb Lamb -- chopped/1/2" cubes
1 tb Nuoc Mam sauce
OR 1 tbsp. Maggi liquid
Seasoning
And 1/2 tsp. anchovy
Extract
1 ts Sugar
1/2 tb Hoisin sauce
Salt
2 ts Cornstarch mixed with a
Little water

1. Heat the stock in a wok over a medium heat. Add the carrot and
cook until the liquid has nearly disappeared. Add the butter and
peas, and leave to cook for a further 2 minutes, stirring
occasionally. Scoop out and leave in a bowl. 2. Heat the oil in the
wok on a high heat and add the ginger and lamb. Stir quickly for
about 1 minute and then add the Nuoc Mam sauce, sugar, hoisin sauce,
and salt. Continue stirring for 1 minute and then stir in the
cornstarch. 3. When the cornstarch thickens, it will give the lamb a
beautiful gloss.
At this stage add the carrots and peas. Stir and mix for 30 seconds
and serve immediately.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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